Serves 4-6
Ingredients:
1 kg large shrimp (deveined, tailed or tails intact)
1 onion (finely chopped)
1 tsp minced garlic
1 green chili, finely chopped (optional
1 yellow + 1 red capsicum (seeded, diced)
1/2 cup prunes (pitted, halved)
200 ml pouring cream (optional)* see notes
Juice of 2 lemons
2 chicken bouillons
1 tbsp dill leaves (chopped)
1 tbsp good quality curry powder
1 tsp grated fresh ginger (or) pure powder
Salt + pepper + cinnamon
3 tbsp olive oil + 1 tbsp ghee
Method:
Soak prunes in bottle temperature water; at a level slightly above completely covering them. Cover and leave at room temperature, for overnight. Wash shrimp under running tap water. Drain in a strainer. Pat dry with kitchen paper towels. Heat a large cooking pan or a wide skillet with a lid; over medium-high heat. Add oil and butter and stir in onion. When translucent, stir in garlic, then all seasoning. When fragrant, add shrimp. Stir until all shrimp turn orange. Stir in lemon juice, capsicum and chili, then add an adequate amount of hot water and the bouillons. Allow to simmer over medium-low heat, covered, only for ten minutes. Add prunes. Stir starch in a small amount of cold prune waters. Stir in cream. Bring to a boil, then remove away from heat. Stir in dill leaves when off heat, cover back and allow to rest for a few minutes. Serve with fluffed rice aside and a mint raita.
* A version of this article appears in print in the 24 April, 2025 edition of Al-Ahram Weekly
Short link: